Many thanks to @tamaraeats for this tasty recipe.
Serves 5
Chickpea and sweet potato curry recipe
Many thanks to @tamaraeats for this tasty recipe. Serves 5
Ingredients
| 2 | onion, chopped |
| 1 tbsp | sunflower oil |
| 3 cloves | garlic, chopped |
| 1 tsp | curry powder |
| 1/2 tsp | chilli powder |
| 1/2 tsp | turmeric |
| 1/2 tsp | ground cumin |
| 1/2 tsp | ground coriander |
| 1 tsp | vegetable bouillon |
| 1 tsp | sugar |
| 1 tsp | onion powder (if not using fresh onions) |
| 1 tsp | garlic powder (if not using fresh garlic) |
| 2 tins | tinned tomatoes |
| 4 large | large sweet potatoes |
| 1/4 | block of coconut cream |
to serve
| cooked white rice | |
| fresh coriander |
Method
- Fry 2 chopped onions in 1 tablespoon of sunflower oil on low heat
- Once soft add 3 cloves of chopped garlic
- Add 2 cans of drained chickpeas (keep liquid for later)
- Add 1 teaspoon curry powder, half a teaspoon of chilli powder, half a teaspoon of turmeric, half a teaspoon of cumin, half a teaspoon of dried coriander, 1 teaspoon of stock/ a stock cube, 1 tablespoon of sugar, 1 teaspoon onion powder and 1 teaspoon of garlic powder(if you used fresh onion and garlic you don’t need to add these)
- Add 2 tins of chopped tomatoes and cover, keeping on a low heat
- Peel and chop 4 large sweet potatoes and add to the pot
- Add the liquid from the chickpeas
- Add 1/4 of a block of coconut cream
- Cover and leave on low heat until the coconut cream has melted and the sweet potatoes have gone soft (approx 15 minutes)
- Serve with rice and fresh coriander.
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